Lemon Ricotta Pancakes with Blueberry Compote

These fluffy lemon ricotta pancakes are a delightful twist on the classic breakfast favorite. Infused with bright lemon zest and creamy ricotta, they offer a light and airy texture, perfectly complemented by a sweet and tangy blueberry compote. This recipe combines traditional pancake elements with a creative flair, making it a delicious and appealing choice for breakfast or brunch, while being vegetarian-friendly.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup ricotta cheese
• 1/2 cup milk
• 2 large eggs
• 1/4 cup sugar
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 tablespoon vanilla extract
• 1 cup fresh blueberries
• 1/4 cup water
• 2 tablespoons maple syrup (for compote)
• Butter or oil for cooking

Instructions:

1. In a bowl, whisk together the flour, baking powder, and salt.
2. In another bowl, combine the ricotta cheese, milk, eggs, sugar, lemon zest, lemon juice, and vanilla extract until smooth.
3. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
4. Heat a non-stick skillet over medium heat and add a little butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Repeat with remaining batter.
6. For the blueberry compote, combine the blueberries, water, and maple syrup in a small saucepan. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens, about 5-7 minutes.
7. Serve the pancakes warm, topped with the blueberry compote.